Creme Caramel

Name: Creme Caramel
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 150 grams granulated sugar; 0 teaspoons kosher salt; 200 grams turbinado sugar (using turbinado sugar for the caramel heightens the flavor); 1 teaspoon vanilla extract; 79 milliliters water; 5 whole eggs; 732 milliliters whole milk

If you have about 2 hours and 10 minutes to spend in the kitchen, Creme Caramel might be an awesome gluten free and lacto ovo vegetarian recipe to try. This recipe serves 8. This dessert has 268 calories, 6g of protein, and 6g of fat per serving. This recipe from Foodnetwork requires eggs, milk, water, and vanillan extract.

Instructions

Watch how to make this recipe.

Special equipment: 8 (6-ounce) ramekins

Equipment you will use

Ramekin

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Arrange the ramekins in a roasting pan or baking sheet.

Equipment you will use

Baking Sheet

Roasting Pan

Ramekin

Using a stainless steel pan, combine the turbinado sugar with the water, swirl to blend and heat until it forms a clear syrup. When the sugar and the water have "melted" together completely, raise the heat and watch as the caramel darkens slightly, amber in color.

Ingredients you will need

Turbinado Sugar

Caramel

Sugar

Syrup

Water

Equipment you will use

Frying Pan

Remove from the heat and immediately divide the caramel evenly between the 8 ramekins. Try to have all the caramel on the bottom of each ramekin and not so much on the sides. Set aside.

Ingredients you will need

Caramel

Equipment you will use

Ramekin

In a bowl, whisk together the eggs, granulated sugar and salt. In a medium pot, over medium heat bring the milk to a gentle simmer.

Ingredients you will need

Granulated Sugar

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Pot

Add the vanilla and pour it slowly over the egg mixture, whisking to blend. Distribute the liquid evenly between the 8 ramekins. Put at least 1 1/2 inches of water in the bottom of the roasting pan or baking sheet so it makes a "water bath" for the custards as they cook.

Ingredients you will need

Vanilla

Water

Egg

Equipment you will use

Baking Sheet

Roasting Pan

Whisk

Ramekin

Put the roasting pan in the center of the oven and bake until they are firm in the center, 45 to 55 minutes. Allow to cool for 30 minutes and then refrigerate until serving.

Equipment you will use

Roasting Pan

Oven

When the custards are completely cool, run a knife around the top edge of each ramekin and turn the ramekin upside down on the plate. When you lift it, the caramel at the bottom will pour over the custard and form a delicious pool on the plate, which makes for a fun presentation.

Ingredients you will need

Caramel

Custard